Paleo Recipe - Red Snapper Puttanesca Style

I made this a couple of days ago for dinner but I am posting a bit late due to my busy schedule over the past few days.  It turned out great and the flavors explode in your mouth!  I don't measure ingredients so these are approximate measurements.  Feel free to omit or add ingredients to your liking.  That is what cooking is all about!  I would have added artichoke hearts with a splash of the olive oil they come in but I was out.

Red Snapper Puttanesca

2-3 Red Snapper filets (cod would work well, too)
15-20 organic cherry tomatoes
1/4 cup of chopped calamata olives
3 T capers
1/2 cup diced red onion
4-5 cloves of chopped garlic
1 small zucchini chopped
Juice from 1 lemon ( I NEVER use the bottled lemon juice because it makes a big difference in flavor)
1 tsp red pepper flakes
3 T cooking sherry (or white wine)
2 T coconut oil

Saute onions and garlic in coconut oil for 3-4 minutes.  Add red pepper flakes, sherry and lemon juice and saute another 2 minutes.  Add fish filets and top with the remainder of the ingredients, cover pan, turn heat to medium and cook until fish is done.  It will take 8-15 minutes depending on the thickness of the filets.